Spaghetti with Steak & Balsamic Cream Sauce

This recipe was inspired by a fantastic dish that we had at one of our favorite local restaurants.  Still trying to decide on your Saturday night dinner?  Grab a bottle of wine, stay in, and make this restaurant-worthy pasta dish!

Ingredients:

• half a box of spaghetti
• 3/4lb thin sliced steak
• olive oil
• 1/2c beef broth + 1c
• 1 tbsp flour + 2 tbsp
• salt, pepper, paprika, montreal steak seasoning
• 6oz sliced mushrooms (baby bellas are my favorite)
• 1/3c red wine
• 1 lg diced shallot
• 1/2c sundried tomato (from the jar)
• 3 tbsp balsamic vinegar
• 1/4c cream
• optional garnish: crumbled gorgonzola & french fried onions 

1. Cook the spaghetti per the box & drain.
2. While the spaghetti is cooking, start on your steak and your sauce.  Add 2 tbsp olive oil to a skillet along with the thin sliced steak, cook 3 min.  Add 1/2c beef broth and cook 3 min.  Sprinkle with 1 tbsp flour and season with salt, pepper, montreal steak seasoning and paprika.  Cook 2 minutes more and remove from heat.
3. Add 2 tbsp olive oil to another skillet and cook the mushrooms and shallot for 3 min.  Sprinkle with 2 tbsp flour, cook 1 min.  Add the wine and cook 2 minutes.  Add the sundried tomato, 1c beef broth, 3 tbsp balsamic vinegar and bring to a boil.  Simmer 5 minutes, and then add the cream.  
4. Simmer 5 minutes and add the steak mix.  Cook 3 minutes more and toss with the pasta, coating the pasta well. 
5. Garnish with crumbled gorgonzola and french fried onions.

You could fry up your own onions, or use the crispy onions found in the salad section of the grocery store.  If you're not a gorgonzola fan, crumbled feta, goat cheese or bleu cheese would also be winning garnishes.